| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Jewish |
Dessert |
5 |
Servings |
INGREDIENTS
| 1 |
cn |
Fruit in heavy syrup; frozen at least 12 hours |
| 2 |
tb |
Brandy; rum or amaretto (optional) |
|
1 |
minute. |
INSTRUCTIONS
From: drorak@panix.com (Drora Kemp)
Date: Fri, 19 Jul 1996 13:17:38 -0400 (EDT)
>From the New York Times Living Section of 7/17/96 -
1. Place the can in warm water for about 1 minute. Remove from can, pour
any liquid into a food processor. Slide the fruit out and chop into 1-inch
pieces.
2. Place in food processor with the brandy and process until smooth, about
3. Serve at once, or transfer to container, and place in the freezer.
Yield: about 1 pint, 4 servings.
Doesn't this sound just perfect for this weater (oppresively hot here in
Manhattan)? My freezer is doing its job as we speak on a can of apricots,
one of peaches and one of pineapples. Can't wait to get home and create a
frozen delight - at least I hope that I will.
JEWISH-FOOD digest 268
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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